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Roasted carrot bread

Serve this beauty with whipped ricotta and honey
14
20M
2H 10M
2H 30M

Having trouble getting your kids to eat vegetables? This loaf will have them asking for seconds.

Looking for more delicious carrot cake recipes?

Ingredients

Method

1.

Preheat oven to 180°C fan-forced (200°C conventional). Line two, 10 x 20cm loaf tins with baking paper.

2.

Toss carrots with half of the oil and salt on an oven tray. Cover with foil, bake for 1 hour, remove foil and bake for a further 15 minutes. Cool completely.

3.

Combine seeds in a food processor and pulse until a fine powder forms. Put in a bowl with flour, baking powder, spices and rosemary; stir well.

4.

Puree carrots in a food processor with sugar, eggs and 11/2 cups of the yoghurt. Mix into the dry ingredients. Spoon into prepared loaf tins and set aside for 15 minutes. Bake for 50-55 minutes, until a skewer can be inserted and removed cleanly.

5.

Put ricotta and remaining yoghurt in a small bowl and whisk well. Serve loaf sliced, with whipped ricotta, honey and edible flowers.

Roasted carrot bread with whipped ricotta
(Credit: Photography Rob Palmer)

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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